The change in wax content and composition of the fragrant pear and the storage quality changes of fruit firmness and weight loss etc. were measured regularly in order to reveal the relationship between the fresh-keeping effect and the change of wax of fruits， refrigerated fragrant pears treated with 1.2 μL/L 1-methylcyclopropene（1-MCP） and 1 g/L ethephon were used as test materials. The results show that ethephon accelerated fragrant pear fruit softening， soluble solid content （SSC） generation and cellulose degradation， enhanced the activity of polygalacturonase （PG） and cellulase （CX）， increase breathing rate and ethylene release rate， advanced breathing peak and ethylene release peak；at the same time， ethephon increased the total wax content of the cuticular wax， and it was mainly due to the increased in the content of certain specific long-chain substances， but it significantly reduced the types of wax components. It can be seen that the ethephon treatment promoted the changes in the storage qualities and cuticular wax of the fragrant pear， and accelerated the ripening and aging of the fragrant pear. And 1-MCP treatment delayed the rate weight loss and firmness decrease of the fragrant pear， inhibited the increase of SSC and water-soluble pectin（WSP） content， the decrease of cellulose content and the enhancement of PG and CX activity， reduced respiration rate and ethylene release rate， delayed the peak of respiration and ethylene release， keeping fruit respiration at a low level. At the same time， 1-MCP significantly inhibited the change in wax content of fragrant pear and kept at a high level；reduced the reduction of the content of nonacosane and heptacosane；the contents advantages of palmitic acid， elaidic acid and cis-11-Eicosenoic acid were maintained during storage；the diversity of alcohol species was maintained， but the increase in content was suppressed， and the content of nonacosanol was changed slowly. It can be known that 1.2 μL/L 1-MCP treatment delayed the aging process of fragrant pear and has a good fresh-keeping effect on refrigerated fragrant pear.